Kibbeh(Ground Lamb And Burghul) - cooking recipe

Ingredients

3 c. burghul
1 kg (2 lb.) lean lamb or hogget (yearling mutton) from leg
1 large onion
3 tsp. salt
1 tsp. freshly ground black pepper
1 tsp. ground allspice
iced water or ice chips (about 1/2 c.)

Preparation

Food Grinder Method:
Place burghul in a bowl, cover with cold water and leave to soak for 10 minutes.
Drain in a sieve and press with back of spoon to remove as much moisture as possible. Tip into a flat dish, spread out and chill in refrigerator for 1 to 2 hours.
This also dries it further.
Trim all fat and fine skin from meat and cut into cubes.
Chill for 1 hour, if not very cold.
Pass meat through grinder twice, using fine screen.
Grind onion twice and combine with meat, burghul, salt, pepper and allspice.
Pass through grinder twice, adding a little iced water or ice chips, if mixture feels warm.
Knead to a smooth, light paste with hands, adding iced water or ice chips when necessary. Cover and chill until required.